Best 3 Portabella Bruschetta Recipes
Looking for a flavorful and satisfying meatless meal? Look no further than portabella bruschetta. This delightful dish combines the earthy flavor of grilled portobello mushrooms with the tangy sweetness of tomatoes, basil, and balsamic vinegar, all served on crispy toasted baguette slices. It's a perfect appetizer or light main course that's sure to please everyone at your table.
The recipe starts with selecting the right portobello mushrooms. Look for large, firm mushrooms with intact gills. Once you have your mushrooms, you'll marinate them in a mixture of olive oil, garlic, thyme, and rosemary. This marinade helps to infuse the mushrooms with flavor and keep them moist during grilling.
While the mushrooms are marinating, you can prepare the other components of the dish. This includes slicing the baguette and toasting it, dicing the tomatoes, chopping the basil, and preparing the balsamic reduction. Once everything is ready, it's time to grill the mushrooms.
Grilling the mushrooms is a quick and easy process. Simply preheat your grill to medium-high heat and cook the mushrooms for 5-7 minutes per side, or until they are tender and slightly charred. Once the mushrooms are grilled, you're ready to assemble the bruschetta.
To assemble the bruschetta, simply top the toasted baguette slices with the grilled mushrooms, diced tomatoes, chopped basil, and balsamic reduction. You can also add a sprinkle of grated Parmesan cheese if desired. Serve immediately and enjoy!
In addition to the classic portabella bruschetta recipe, the article also includes variations such as:
1. **Caprese Bruschetta:** This variation features fresh mozzarella cheese and sliced tomatoes instead of the balsamic reduction.
2. **Avocado Bruschetta:** This variation adds sliced avocado and a sprinkle of chili flakes for a creamy and spicy twist.
3. **Roasted Red Pepper Bruschetta:** This variation uses roasted red peppers instead of fresh tomatoes for a smoky and flavorful bruschetta.
4. **Goat Cheese Bruschetta:** This variation features goat cheese and honey instead of the balsamic reduction for a tangy and sweet bruschetta.
With so many delicious variations to choose from, you're sure to find a portabella bruschetta that you'll love. So fire up your grill and get ready to enjoy this flavorful and satisfying meatless meal!
PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA
Categories Mushroom Tomato Appetizer Vegetarian Quick & Easy Spring Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a first course
Number Of Ingredients 7
Steps:
- In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
- Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
- Toast bread and spread with tomato purée. Top purée with mushrooms.
PORTABELLA MUSHROOM BRUSCHETTA
This is a Bruschetta with a change of pace from the everyday.It really is worth making. You can prepare the mushrooms and tomato relish ahead of time and reheat the mushrooms just before serving.
Provided by Sageca
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toast bread in 350°F oven until golden brown, about 5 minutes.
- Rub lightly with garlic clove while still warm.
- Coarsely chop the mushrooms .
- In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add shallots and garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper. Remove skillet from heat. Keep mushrooms warm, covered.
- This can be made ahead,refrigerated and reheated at serving time.
- Tomato Relish:.
- Quarter tomatoes; combine with red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
- Top toasted bread with Sauteed mushrooms, tomato relish, shaved parmesan. Garnish with basil.
Nutrition Facts : Calories 262.1, Fat 17.1, SaturatedFat 3.6, Cholesterol 7.3, Sodium 269.9, Carbohydrate 19.6, Fiber 3.2, Sugar 5.9, Protein 8.6
PORTABELLA BRUSCHETTA
Steps:
- 1. Coat Mushrooms with Vinagrett in a large ziploc bag for 2-3 hours in Vinagrette. 2. Wash, Dry and Destem Spinach 3. Grill Mushrooms on both sides for roughly 3-4 minutes. 4. Top with a layer of spinach, approximately 1/3 cup brushetta or enough to cover the mushroom and approximately 2 tablespoons mozzarella 5. Broil in over until chess is lightly browned - roughly 2-3 minutes.
Tips:
- Choose the right portobello mushrooms. Look for large, firm mushrooms with intact stems. Avoid any that are bruised or slimy.
- Roast the portobello mushrooms before assembling the bruschetta. This will help to concentrate their flavor and make them more tender.
- Use a variety of toppings. The classic bruschetta topping is diced tomatoes, basil, and olive oil, but you can also use other ingredients like roasted vegetables, grilled chicken, or fresh mozzarella cheese.
- Don't overload the bruschetta. You want each bite to have a good balance of flavors, so don't pile on too many toppings.
- Serve the bruschetta immediately. This dish is best enjoyed fresh out of the oven, so don't let it sit around for too long.
Conclusion:
Portobello bruschetta is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover portobello mushrooms. With a few simple tips, you can make portobello bruschetta that's sure to impress your friends and family.
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